Food. Fitness. Life.

When your fiancé is leaving in a few days to drive 12 hours and stay in NC for 3 weeks on a clinical rotation, snacks are imperative. I came across this recipe online, tweaked it a tad....and was pretty pumped with the end result. Depending on the products you buy, these chocolate pistachio cookies are definitely gluten free, but can be vegan as well!!

Here is what you need:

Ingredients

Dry Ingredients

2 cups raw ground cashews

¼ cup cocoa powder

⅓ cup coconut palm sugar

1 teaspoon baking powder

Wet Ingredients

1 egg

3 tablespoons coconut oil, partially melted

1 teaspoon vanilla

Toppings

⅓ cup pistachio nuts, raw

⅔ cups dairy-free chocolate chips

sea salt

Instructions

First, preheat oven to 350ºF and line a baking sheet with parchment paper.

Place all the wet ingredients in a large bowl and mix (minus coconut oil).

Pour cashews into food processor. Mix until they become a fine powder (similar to flour).

Add cashews to the rest of the dry mix, and combine with the dry mix. Add coconut oil at the end and set aside. (It will look like brownie mix)

Dice pistachios.

Scoop out about 2 tablespoons of dough (warning....they will be gooey), coat in pistachios, and place on baking sheet.

Bake at 350º for 10-12 minutes.

Once the cookies come out of the oven, you will make a thumbprint on top of each cookie. Let cool for about 10-15 minutes.

To make the chocolate center. Melt about ⅔ cups of chocolate chips. Spoon about 2 teaspoons into the center of each cookie. Then, sprinkle on some sea salt.